Method of fixating and stabilizing nitric oxide metabolites through fermentation of nitrogen-containing natural substance

A fermented natural substance having nitric oxide metabolites fixated and stabilized therein, the fermented natural substance produced by a process comprising adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation by a batch fermentation process,

• wherein the nitrogen-containing natural substance is at least one selected from the group consisting of lettuce, Sedum sarmentosum, spinach, blueberry, dandelion, pomegranate, cabbage, garlic, Morinda citrifolia, onion, soybean, bean sprout, mulberry leaf, Momordica charantia, Rubus coreanus, Houttuynia cortada, aronia, Humulus japonicus, Coptis chinensis, hijiki, hooker chive, mushrooms, calamus, wild spinach (Seomcho), Chinese cabbage, kelp, apple, mugwort, orange, salmon testis, abalone shell, shellfish shell, cricket, silkworm, Rehmannia glutinosa, and Shipjeondaebo-tang,
• wherein the fermentation is carried out at a temperature in a range of 18 to 30° C. and a dissolved oxygen level in a range of 0.03 to 0.1 mg/L, and a chemical oxygen demand is 200 to 700 mg/L at an fermentation end point;
• and
• the fermentative strain is a strain belonging to Bacillus sp., Bifidobacterium sp., Enterococcus sp., or Lactobacillus sp.